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1. Pat the shrimp very dry and chop into small pieces about 1 cm (0.5 in). Dice the celery and mushrooms finely, separate the scallion whites from greens, and keep the lettuce leaves washed, dried and chilled in the fridge.
1.5 lb Large shrimp, peeled and deveined,
4 stalks Celery stalks, finely diced,
6 pieces Scallions, thinly sliced (whites and greens separated),
6 oz Mushrooms, finely diced,
12 leaves Butter lettuce or iceberg leaves, chilled
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2. Whisk the tamari, Shaoxing wine, rice vinegar, toasted sesame oil, chili garlic sauce and water in a small bowl to make the glaze.
3 tbsp Tamari (gluten-free soy sauce),
1 tbsp Shaoxing wine,
1 tbsp Rice vinegar (unsweetened),
2 tsp Toasted sesame oil,
1 tsp Chili garlic sauce (sugar-free),
2 tbsp Water
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3. Heat a wok or large skillet over high heat until smoking, add the avocado oil, then stir-fry the mushrooms for 3 minutes until browned and their moisture has cooked off. Push to the side.
6 oz Mushrooms, finely diced,
2 tbsp Avocado oil
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4. Add the ginger, garlic and scallion whites and stir-fry for 30 seconds until fragrant, then add the celery and toss for 1 minute to keep its crunch.
4 stalks Celery stalks, finely diced,
6 pieces Scallions, thinly sliced (whites and greens separated),
2 tbsp Fresh ginger, minced,
4 clove Garlic cloves, minced
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5. Add the chopped shrimp in a single layer and stir-fry for 2 to 3 minutes until pink and just opaque. Pour in the glaze and toss for 30 seconds until it reduces and coats the filling.
1.5 lb Large shrimp, peeled and deveined
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6. Fold in most of the scallion greens and transfer the warm filling to a serving bowl. Garnish with the sesame seeds and remaining scallion greens.
6 pieces Scallions, thinly sliced (whites and greens separated),
1 tbsp Toasted sesame seeds (garnish)
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7. Serve immediately with the chilled lettuce leaves, letting guests spoon filling into a leaf, wrap and eat.
12 leaves Butter lettuce or iceberg leaves, chilled
